Lemon cream torte

Lemon cream torte

About this recipe:A lusciously creamy torte made up of a creamy lemon filling, sandwiched between two slices of simple homemade pastry. A cool and refreshing dessert for summertime. This is one of my mother's standard recipes, who could bake wonderfully.

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Ingredients
Serves: 12

Pastry

3 eggs, separated

3 tablespoons warm water

150g caster sugar

1 teaspoon vanilla extract

125g plain flour

1/2 teaspoon baking powder

Topping

500g quark or creme fraiche

2 eggs, separated

grated zest of 1 lemon

200g caster sugar

1 teaspoon vanilla extract

juice of 5 lemons (about 225ml)

375ml whipping cream

2 sachets powdered gelatine

12 tablespoons water

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MethodPrep:45min › Cook:15min › Ready in:1hr

Preheat oven to 200 C / Gas 6. Grease a 23cm springform cake tin.

Beat three egg yolks with warm water until fluffy. Add 2/3 of the sugar and the vanilla. Beat the egg whites with the remaining sugar until stiff and fold into the yolk mixture. Stir in flour and baking powder.

Pour mixture into the prepared springform tin and bake for 15 minutes until a skewer comes out clean.

For the filling, stir the quark or creme fraiche along with the egg yolks, sugar, vanilla and lemon juice until smooth. Beat egg whites until stiff and fold in.

Dissolve the gelatine according to packet instructions in water, heat and stir into the quark mixture. Whip the cream and fold it into the mix.

Allow the pastry to cool and then cut through it in half to make two rounds. Lay it with the cut side up in the springform tin and line the edges of the tin with cling film. Spread the quark mixture over the pastry and smooth out.

Cut the top piece of pastry into 12 or 16 pieces and lay on top of the quark mixture. Chill until the mixture is set.